Roasted Cauliflower, Chickpeas, and Olives

This fantastic! Had no idea it would so delicious. I used green olives stuffed with pimento and think the red color and lively pimento flavor added a nice touch, and I also squeezed half a fresh lemon over it all. I served this with quinoa (flavored with olive oil, basil, lemon, & garlic), Mediterranean-style sardines, and a spinach salad with feta. Went together beautifully.

Loved this! Next time, I will serve it as a main dish over pasta.

Delicious and so easy to make!

I substituted black beans for the chickpeas and thought it was delicious!

My entire family loves this! The combination of the garlic and the olives is delicious!

I was disappointed in this interesting-looking combo, maybe because I had to leave out the garlic.

Super yummy!! Easy as well! The garlic adds lots of flavor. We had this with a piece of salmon and dinner was a hit! I added some cheese for added flavor, feta would be great with this! Cauliflower was cooked perfectly! I will make this again for sure!!!

We love this recipe, make it frequently, and have yet to tire of it. We usually serve it with quinoa. I made it for our dinner co-op and was told by one member that she thought she didn't like cauliflower until she had this. Rave reviews all around.

I totally disagree with some of the other reviewers who thought this dish had little flavor. I loved the taste of the roasted caulifower, the texture of the chickpeas, and the tang of the olives. And the crushed red pepper lent itself to a little heat in the back of the throat. Outstanding dish!

This recipe was FABULOUS! I am surprised by the reveiws saying it was bland - I thought it was full of flavor (maybe because the 8 garlic cloves I used were on the large side?) I followed the recipe exactly, except for leaving out the parsley by mistake - oops. It was a hit with everyone from my toddler (granted she has a pretty mature palate) to her (sometimes grumpy and chickpea-hating) grandpa. I'm not a huge cauliflower fan but will definitely make this again. YUM!

I had high hopes for this recipe. The ingredients sound interesting and the picture is beautiful. I found it to be quite bland, however. There was no synergy between the ingredients. They simply didn't marry together. Also, the cauliflower took much longer than suggested to roast. I served it with tandoori chicken and pita bread.

The flavors were interesting, but the dish came out dry. I ended up adding some shredded cheese on top to create some moistness. Also, next time I will transfer it to the stove top so I can control the crispiness of the cauliflower (I like mine crispier than it came out).

so easy to prepare, I just tossed the ingredients into a baking dish and roasted. incredibly delicious, a hearty side dish or a vegetarian entree. this will definitely be in heavy rotation at my house.

I loved this recipe! It was so easy that my husband made it. He did use Kalamata olives instead (he forgot we bought both), but it still was great. We served it with sautéed chicken. So healthy and yummy!

First night: boring. Second night: much better! This dish needed to sit in the fridge and meld the flavors together. If I had the oven on for something else and wanted to make an extra side dish to reheat during the week, would make again. But I doubt it.

Very good, I served it for dinner with some roasted salmon and a salad, and ate the leftovers for lunch! Interesting combination. I used an entire small jar of drained small pimento stuffed green olives, who has time to count them out and cut them in half? Other than that, it's quick and easy.

This is an amazing roasted veggies dish. The chickpeas get crunchy and the roasted garlic is awesome. The flavors go well together. I roast cauliflower by itself all the time...I will now make it with these other veggies all the time. You won't be disappointed.

This recipe seemed simple enough with ingredients I had on hand. The aroma of the olives and garlic was enticing then I ate it. Very disappointing. The flavors didn't seem to marry together and I ended up tossing it. Will not make it again.

We ate this as tapas and we'll be making it again. The chickpeas were crunchy and fabulous and the caramelization of the cauliflower is a great way to work in veggies for the day. We paired this with smoked gouda, serrano ham, and crackers and had an easy and interesting dinner.

Great dish! I added chopped cilantro along with the parsley, and also spritzed some lemon juice on top. Would make a good vegetarian main dish.

This was delicious! I made it as a vegetarian entree served over brown rice. I added a dash of cinnamon and some golden raisins.

Great tasting, easy recipe. My two five year olds ate it with gusto (I omitted the crushed red pepper). I served it with sole sauteed with lemon butter and crusty bread. Will definitely go back to this recipe, but be careful not to overcook as it will dry out quickly.